Honey, Nut, Orange and Rhubarb Tart

A crisp shortcrust pastry tart topped with honey, nuts, and rhubarb, served with fresh orange segments and double cream.

Baking Vegetarian Dessert Pastry Rhubarb

Estimated Nutrition

Calories

1290.2

kcal / serving

2580.4 kcal total

Carbs

121.4g

per serving

242.8 g total

Fat

82.1g

per serving

164.2 g total

Protein

17.3g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

tbsp

Caster Sugar

Dairy

100

Butter

piece

Egg

Free-range, lightly beaten

tbsp

Double Cream

To serve

Fruits

piece

Orange

Peeled and segmented, to serve

GrainsCereals

170

Plain Flour

Plus extra for dusting

Liquids

tbsp

Water

Cold

NutsSeeds

pinch

Salt

Mixed Nuts

Chopped

Other

tbsp

Honey

Clear

Vegetables

stalk

Rhubarb

Chopped

Method

Preheat the oven to 200°C.

Blend flour and butter in a food processor until it resembles breadcrumbs.

Pulse in sugar and salt until combined.

Combine egg and water, then added to the flour to form a soft dough.

Knead dough briefly on a floured surface until smooth.

Roll dough into a rectangle 0.5cm thick and trim edges.

Place pastry on a baking tray and top with nuts, honey, rhubarb, and sugar, leaving a 1cm border.

Bake for 12-15 minutes until pastry is crisp and golden-brown.

Arrange orange segments on the tart and drizzle with double cream before serving.